Λουβάνα σούπα. Πηγή: Κωνσταντίνος Καραολής.
" ... add the chopped celery, along with the rice and salt. Immediately after that, finely chop the onion and fry it in plenty of olive oil. When it is ready, add it to the soup." (Phroso Kasinou, Dymes)
Name - Recipe
Soup made with split yellow peas (lathyros).
Version A:
½ kilo of lοuvana
½ glass of rice
1 onion
Celery
Salt
Lemon
Olive oil
Version B:
1 cup of ground louvana
5 cups of water
1/3 cup rice (preferably glacé - soup rice)
1 onion
1/3 cup olive oil
Salt
Juice of 2-3 lemons
Version A
Wash the louvana very well and boil it together with plenty of water. Once it boils, skim it until it is completely clean. Lower the heat and leave it for enough time to cook. Then add the chopped celery, along with the rice and salt. Immediately afterwards, finely chop the onion and fry it in plenty of olive oil. When it is ready, add it to the soup. If needed, add more water or salt. (Phroso Kasinou, Dymes)
Version B
Clean, wash and drain the louvana. Place it in a pot with the water and cook over a low heat, skimming it from time to time. When it is almost cooked, add the rice and let them cook thoroughly. Sauté the onion in the olive oil until it softens and add it to the luvana. Add the salt and lemon and bring to a boil for another 2-3 minutes. Serve warm with black olives. (MANRE 2006, 12)
Boiling.
Frying.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Oral testimony: Phroso Kasinou, Dymes (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of Kyperounda village, unpublished data).
Stalo Lazarou, Varvara Yangou
Λουβάνα σούπα. Πηγή: Στάλω Λαζάρου.
Λουβάνα σούπα. Πηγή: Αυγούστα Στυλιανού.
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